Find out about dispense gas safety in hospitality businesses.
Nitrogen (N2) Gas
Nitrogen is a non-toxic, odourless, colourless, non-flammable compressed gas stored in cylinders at high pressure.
It is not toxic but can cause asphyxiation by reducing the concentration of oxygen in the air. Lack of sufficient oxygen can cause serious injury or death.
Draft beer is gaining popularity from the small pub, to the restaurant bar, right on up to the micro-brewery establishment.
Draft beers rely on a mix of nitrogen and CO2 gas to ‘push’ the product from the barrel to the bar. The precise mixture of CO2 and nitrogen (N2) is critical to ensure the quality of product is presented to the customer.
Carbon Dioxide (CO2) Gas
CO2 is invisible and odourless, so it is difficult to detect a growing concentration caused by leaks. Being heavier than air, CO2 does not dissipate easily.
Low levels of exposure can result in headaches and dizziness, higher levels lead to laboured breathing and in worst cases, asphyxiation causing death.
In the hospitality industry, it is used to create the bubbles in soft dispense drinks. It is also used to create dry ice sometimes used in fog machines – this is CO2 in its solid pressurised form.
